Chef de Cuisine – Lead Kitchen Operations

About the role

We are looking for an experienced Chef de Cuisine to lead our kitchen team in Ras Al Khaimah. You will oversee a specific kitchen section, ensure high‑quality food preparation, and uphold the highest standards of hygiene and safety.

Key responsibilities

• Manage all kitchen operations, guaranteeing consistency in food quality, presentation, and service across outlets.
• Lead, mentor, and develop the culinary team, fostering professionalism and continuous improvement.
• Design, develop, and execute menus aligned with brand standards, seasonal availability, and guest expectations.
• Ensure full compliance with local food safety, hygiene, and sanitation regulations.
• Control food costs, budgeting, and procurement to maintain profitability.
• Oversee inventory management, supplier coordination, and ingredient quality control.
• Collaborate with Front Office and F&B teams to deliver seamless guest experiences.
• Drive operational excellence through process optimisation and performance monitoring.

Required profile

• Minimum 8–10 years of progressive culinary experience, including leadership at Sous Chef or Chef de Cuisine level.
• Strong background in international cuisine, modern culinary techniques, and contemporary food presentation.
• Proven experience in menu creation, recipe development, and menu engineering.
• Excellent knowledge of HACCP and local food safety standards.

Required skills

• Food cost control
• Recipe development
• Contemporary food presentation
• Menu creation
• Kitchen management systems
• Inventory Management
• Procurement platforms
• Inventory systems
• Modern culinary techniques
• Food safety hygiene standards
• Menu engineering
• Procurement processes
• International cuisine
• HACCP compliance
• Microsoft Office